Cheesecake Fudge - cooking recipe

Ingredients

1/4 cup butter
2 1/2 cups sugar
1 (5 ounce) can evaporated milk
3 cups miniature marshmallows
2 (3 ounce) packages cream cheese, cubed and softened
1 (12 ounce) package white chocolate chips
2 teaspoons vanilla extract

Preparation

Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
Bring to a full rolling boil on medium heat; stirring constantly.
Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
Remove from heat.
Stir in cream cheese and white chocolate chips until melted.
Add vanilla extract and mix well.
Pour into prepared pan.
Cool at room temperature.
Cut into squares.